經典茶餐廳菜式！屋企都可以輕鬆煮到😎這個菜式最正是可以預先炒配料，開飯前再加調味料炒米粉就可以熱辣辣上桌🥰是個放工一鍋到底快靚正idea🫶🏻
一直以為米粉要用熱水浸軟才可以炒！不過今次望清楚包裝，上面話用清水浸就ok🤔果然效果好好，米粉沒有斷開夠乾身❤️🔥如果不是用我材料圖的牌子，可能先用熱水浸軟會比較好！
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🌟簡易星州炒米粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
炒米粉 200g
蝦 6隻
叉燒 200g切絲
雞蛋 2隻
三色椒 各半個切絲
芽菜 130g
韮黃 70g
蔥 2棵切段
🔸調味料🔸
咖喱醬 約2茶匙
薑黃粉 1茶匙
鹽,糖 各半茶匙
🔹做法🔹
- 米粉用清水浸15分鐘至軟身，瀝乾水份後再用廚房紙吸乾，拌散備用；調味料預先混合
- 下油開鍋，倒入蛋漿炒碎，盛起
- 同一個鍋加入銀芽，灑上少量砂糖除去草青味，大火炒至半熟後盛起；加入叉燒絲和1茶匙牛油炒香，盛起；加入蝦仁炒熟，盛起
- 同一個鍋加入蔥白和三色椒拌炒，下調味料炒香；加入米粉炒2-3分鐘至上色均勻，下配料和蔥段炒均即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Fried Rice Noodles 200g
Shrimp 6 px
Char Siu 200g cut into shreds
Eggs 2 px
Three-color Bell Peppers, each half cut into shreds
Bean Sprouts 130g
Chinese Chives 70g
Scallions 2 px, cut into sections
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Curry Sauce, approx. 2 tsp
Turmeric Powder, 1 tsp
Salt, Sugar, each 1/2 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak rice noodles in water for 15 mins until soft, drain and pat dry. Set aside. Mix seasoning in advance.
- Heat oil, pour beaten eggs and scramble. Remove.
- In same pan, add bean sprouts, sprinkle sugar to remove grassy taste. Stir-fry until half cooked. Remove. Add char siu and 1 tsp butter, stir-fry until fragrant. Remove. Stir-fry shrimp until cooked. Remove.
- In same pan, add scallions and bell peppers, stir-fry. Add seasoning, stir-fry. Add noodles, stir-fry 2-3 mins until colored. Add cooked ingredients and scallion sections, stir-fry until combined. Serve immediately.
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